Melt the butter in a large skillet set over medium high heat. Add the mushrooms and cook until soft and caramelized, about 5 minutes. Add the thyme and season with salt and pepper. Add the balsamic vinegar and cook until the balsamic coats the mushrooms, about 3-4 minutes. Remove from the heat and let cool completely.

In a medium bowl, stir together the ricotta, fontina, and parmesan. Season with salt and pepper. Fold in the mushrooms.

Lay out Nanka Seimen Gyoza Skins. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli’s covered to prevent them from drying out.

Rosemary Butter Sauce

Make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.

Meanwhile, get ready to fry the ravioli. Put enough olive oil into a large frying pan to reach the depth of 2 inches. Heat the oil on medium heat until a deep fry thermometer reaches 325 degrees F. In batches, dip the ravioli in.

Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with parmesan and parsley.